3 hrs 20 mins
This is a versatile and easy dish that can be served over rice, with taco shells or tortilla chips for a family or potluck dinner. You can use a crockpot and even start with a frozen roast. For a special occasion, serve with all the garnishes that accompany tacos, such as diced green or white onions, guacamole, pico de gallo, salsa and sour cream, You can spice this up by using a can of tomatoes and green chilis or add 2 tablespoons of diced green chilis. You can use chili, kidney or red beans.
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Units: US | Metric
- 3 -4 lbs chuck roast
- 29 ounces diced tomatoes
- 1 (16 ounce) can pinto beans, undrained
- 1 (16 ounce) can black beans, undrained
- 1 (12 ounce) bottle chili sauce
- 1 1/4 ounces taco seasoning mix or 1 1/4 ounces dry enchilada mix
- 1 1/2 cups beef broth (or use a can or left-over gravy)
- 2 cups mexican cheese (can use more or less, as desired)
- 1 (8 ounce) jar queso sauce
- taco shells or tortilla chips
- 1Preheat oven to 350.
- 2Place roast onto aluminum foil for wrapping in large roasting pan.
- 3Mix the canned and liquid ingredients in a large bowl with the seasoning.
- 4Dump over the roast and wrap the foil tightly into a package.
- 5Roast for 3 to 4 hours.
- 6Using two forks, shred beef, mix together all the ingredients and return to oven for another half hour.
- 7Pop taco shells or tortilla chips into oven to warm for 15 minutes before serving.
- 8Top with shredded Mexican cheese or serve with queso on the side.
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Nutritional Facts for Mexican Pulled Beef
Serving Size: 1 (331 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 628.3
- Calories from Fat 318
- Total Fat 35.4 g
- Saturated Fat 15.9 g
- Cholesterol 121.7 mg
- Sodium 1099.3 mg
- Total Carbohydrate 35.6 g
- Dietary Fiber 11.1 g
- Sugars 8.0 g
- Protein 40.5 g
The following items or measurements are not included: